JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of trans-Cinnamaldehyde and High Pressure Treatment on Physico-chemical and Microbial Properties of Milk during Storage Periods
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of trans-Cinnamaldehyde and High Pressure Treatment on Physico-chemical and Microbial Properties of Milk during Storage Periods
Chun, Ji-Yeon; Kim, Kwon-Beom; Shin, Jong-Boo; Min, Sang-Gi;
  PDF(new window)
 Abstract
This study was carried out to investigate the effect of trans-cinnamaldehyde and high pressure treatment on milk. Cinnamon oil milk was manufactured by high speed homogenization (3,000 rpm) and high pressure homogenization (500 and 2,000 bar) processing UHT milk and trans-cinnamaldehyde of various concentrations (0 to 0.1% (w/v)). Cinnamon oil milk was inoculated with Escherichia coli (6.4 Log CFU/mL) and kept at for 10 d to observe the antibacterial effect. The cinnamon oil milk containing 0.05% (w/v) trans-cinnamaldehyde initially began to show an antibacterial effect and Escherichia coli completely died in cinnamon oil milk added 0.1% (w/v) trans-cinnamaldehyde on the 6th day of storage. The result of the TBA value showed that the addition of 0.1% (w/v) trans-cinnamaldehyde was also effective to protect lipid oxidation. In the physical properties of cinnamon oil milk, particle sizes were enlarged in all samples during storage periods and the total color difference of cinnamon oil milk was slightly increased as level of high pressure. The surface tension of cinnamon oil milk treated 2,000 bar was remarkably higher than other samples. It seems that trans-cinnamaldehyde showed antibacterial activity and antioxidation effect at 0.05 and 0.1% (w/v) of concentration. Remarkably, high pressure treatment did not influence its microbial property but slightly affected the physical properties of cinnamon oil milk.
 Keywords
trans-cinnamaldehyde;high pressure homogenization;antibacterial activity;Escherichia coli;milk;
 Language
English
 Cited by
1.
Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus plantarum in Milk,;;;

한국축산식품학회지, 2015. vol.35. 2, pp.197-204 crossref(new window)
1.
Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus plantarum in Milk, Korean Journal for Food Science of Animal Resources, 2015, 35, 2, 197  crossref(new windwow)
2.
Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice, LWT - Food Science and Technology, 2015, 60, 1, 444  crossref(new windwow)
 References
1.
Amrita, V., Sonal, D., and Shalini, R. (2009) Antibacterial effect of herbs and spices extract on Escherichia coli. eJBio 5, 40-44.

2.
Bouaouina, H., Desrumaux, A., Loisel, C., and Legrand, J. (2006) Functional properties of whey proteins as affected by dynamic high-pressure treatment. Int. Dairy J. 16, 275-284. crossref(new window)

3.
Burt, S. (2004) Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 94, 223-253. crossref(new window)

4.
Cevallos, P. A. P., Buera, M. P., Elizalde, B. E., and Desrumaux, A. (2010) Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in beta-cyclodextrin: Effect of interactions with water on complex stability. J Food Eng. 99, 70-75. crossref(new window)

5.
Chun, J. Y. (2012) Physical properties of molecular inclusion complexes of essential oils with $\beta$-cyclodextrin and formation of multiple-layered liposomes by electrostatic deposition of biopolymer. Ph.D. thesis, Konkuk Univ., Seoul, Korea.

6.
Ciron, C. I. E., Gee, V. L., Kelly, A. L., and Auty, M. A. E. (2010) Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. Int. Dairy J. 20, 314-320. crossref(new window)

7.
Cook, E. J. and Lagace, A. P. (1985) Apparatus for forming emulsions, U.S. Patent 4,533,254. US.

8.
Cruz, N., Capellas, M., Hernández, M., Trujillo, A. J., Guamis, B., and Ferragut, V. (2007) Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food Res. Int. 40, 725-732. crossref(new window)

9.
Evrendilek, G. A. and Balasubramaniam, V. M. (2011) Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils. Food Control 22, 1435-1441. crossref(new window)

10.
Goni, P., Lopez, P., Sanchez, C., Gomez-Lus, R., Becerril, R., and Nerin, C. (2009). Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem. 116, 982-989. crossref(new window)

11.
Hayes, M. G., Fox, P. F., and Kelly, A. L. (2005) Potential applications of high pressure homogenisation in processing of liquid milk. J. Dairy Res. 72, 25-33. crossref(new window)

12.
Hossain, M. B., Brunton, N. P., Barry-Ryan, C., Martin-Diana, A. B., and Wilkinson, M. (2008) Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidant. Rasayan J. Chem. 1, 751-756.

13.
Hossain, M. B., Patras, A., Barry-Ryan, C., Martin-Diana, A. B., and Brunton, N. P. (2011) Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds. J. Functional Foods 3, 179-189. crossref(new window)

14.
Iordache, M. and Jelen, P. (2003) High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innovat. Food Sci. Emerg. Tech. 4, 367-376. crossref(new window)

15.
Kim, H. Y. (2007) The effect of high pressure low temperature on physicochemical properties in milk. MS thesis, Sejong Univ., Seoul, Korea.

16.
McClements, D. J. and Qian, C. (2011) Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloid. 25, 1000-1008. crossref(new window)

17.
Paquin, P. (1999) Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides. Int. Dairy J. 9, 329-335. crossref(new window)

18.
Pereda, J., Ferragut, V., Guamis, B., and Trujillo, A. J. (2006) Effect of ultra high-pressure homogenisation on naturaloccurring micro-organisms in bovine milk. Milchwissenschaft 61, 245-248.

19.
Rahman, A. K., Bajpai, V. D. T., and Kang, S. C. (2011) Antibacterial and antioxidant activities of the essential oil and methanol extracts of Bidens frondosa Linn. Int. J. Food Sci. Technol. 46, 1238-1244. crossref(new window)

20.
SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

21.
Smiddy, M. A., Martin, J. E., Huppertz, T., and Kelly, A. L. (2007) Microbial shelf-life of high-pressure-homogenised milk. Int. Dairy J. 17, 29-32. crossref(new window)

22.
Surassmo, S. (2011) Development of nanocapsulation system incorporated with biopolymer for enhancement of functional properties of capsicum oleoresin and trans-cinnamaldehyde. Ph.D. thesis, Konkuk Univ., Seoul, Korea.

23.
Thiebaud, M., Dumay, E., Picart, L., Guiraud, J. P., and Cheftel, J. C. (2003) High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. Int. Dairy J. 13, 427-439. crossref(new window)

24.
Van Hekken, D. L., Tunick, M. H., Malin, E. L., and Holsinger, V. H. (2007) Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk. LWT-Food Sci. Technol. 40, 89-98. crossref(new window)

25.
Vassila, E., Badeka, A., Kondyli, E., Savvaidis, I., and Kontominas, M. G. (2002) Chemical and microbiological changes in fluid milk as affected by packaging conditions. Int. Dairy J. 12, 715-722. crossref(new window)

26.
Wormbs, G., Larsson, A., Alm, J., Tunklint-Aspelin, C., Strinning, O., Danielsson, E., and Larsson, H. (2004) The use of design of experiment and sensory analysis as tools for the evaluation of production methods for milk. Chemometr. Intell. Lab. Syst. 73, 67-71. crossref(new window)

27.
Yossa, N., Patel, J., Miller, P., and Lo, Y. M. (2010) Antimicrobial activity of essential oils against Escherichia coli O157:H7 in organic soil. Food Control 21, 1458-1465. crossref(new window)